Cambridge Farmer Expands Meat Processing Facility with USDA Grant
Mark Boyden, a seasoned farmer from Cambridge, Vermont, is expanding his meat processing business across state lines with the help of a $2.1 million USDA local meat capacity grant.
This expansion will significantly boost the capacity of his New Hampshire-based MontShire Farms, aiming to process up to 300 animals per week, up from its current capacity of around 50 cows and hogs weekly.
This initiative is part of a larger effort by the USDA to support local meat processing plants and decentralize the nation’s food supply chain.
A Lifeline Amidst Industry Challenges
The beef industry has seen its fair share of turbulence, especially in the wake of the COVID-19 pandemic, which exposed the fragility of the meat supply chain.
Boyden, who once relied on a processor in Lyndonville, Vermont, found himself without a reliable processing partner when the facility abruptly closed its doors to him.
That’s when he took a calculated risk, purchasing a processing plant in North Haverhill, New Hampshire, renaming it MontShire Farms.
With this move, Boyden not only secured the future of his beef operation but also provided an essential resource for local farmers struggling with limited processing options.
Expanding Capacity for Local Farmers
With the help of the USDA grant and an additional $200,000 from New Hampshire’s Executive Council, MontShire Farms is undergoing a significant expansion.
Boyden and his team are tripling the facility’s capacity, allowing them to process around 300 animals per week after the upgrades are complete. T
his will provide a much-needed boost for local farmers who have been facing long waits for processing slots due to the overwhelming demand for meat during and after the pandemic.
MontShire’s ability to handle both cattle and hogs makes it a versatile asset for the region’s agricultural community.
Balancing Vermont Roots with New Hampshire Growth
Although MontShire Farms is based in New Hampshire, the majority of the animals processed at the facility are still raised in Vermont.
Boyden estimates that about 75% of the cattle processed at MontShire come from Vermont farms, showcasing the strong agricultural ties between the two states.
While he acknowledges that New Hampshire’s business-friendly environment has been key to his expansion, Boyden remains committed to his Vermont roots, continuing to support local farmers by providing them with a reliable and efficient processing option.
Looking Toward the Future of Local Meat Processing
The USDA’s investment in local meat processing facilities like MontShire Farms is part of a broader effort to diversify the nation’s food supply and support smaller, independent processors.
In an industry dominated by corporate giants like JBS, smaller facilities like MontShire play a crucial role in ensuring that local farmers can get their products to market.
By expanding MontShire’s capacity, Boyden is not only securing the future of his own business but also helping to create a more resilient and sustainable meat processing industry in the region.
As Boyden looks to the future, he remains optimistic about the opportunities that lie ahead. With plans to add 240 solar panels to offset the facility’s energy costs and a commitment to providing high-quality local meat, MontShire Farms is poised to play an even more significant role in the regional food system.
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